Homemade Cheesy Kale Chips

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These Cheesy Kale Chips are crunchy, cheesy, and downright addictive! Fresh kale leaves are massaged with a creamy cashew “cheese” sauce, then dehydrated (or baked) until perfectly crisp. They’re the ultimate healthy snack that tastes indulgent, vegan-friendly, and way better than store-bought chips.

Prep Time5

Cook Time10

Total Time10 5

Course: Snack

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan

Servings:

Calories: 237kcal

Author: Danielle Wolter

Equipment

1 dehydrator
4-6 dehydrator sheets
1 mixing bowl
1 Blender or food processor

Ingredients

1 cup cashew nuts soaking for a few hours will create a smoother sauce
1 Red Bell Pepper you can use yellow or orange
⅓ cup nutritional yeast
1-2 tablespoon Lemon juice
¼-1/2 cup water to get the right consistency (- thick but creamy)
1 teaspoon Salt
2 teaspoon Onion powder
1 teaspoon Garlic Powder
½ teaspoon Cayenne Pepper optional
12 oz Kale washed and ready to eat

Instructions

Place all the ingredients except the kale into a blender and blend until smooth and creamy. Adding water as needed until you get a cheesy texture.
Sort through the kale and remove any stems. The stems will be hard and not edible.
Wash the kale and dry thoroughly if not previously washed.
Pour the cheese sauce over the kale until fully coated, massaging it into the kale.
Place kale on dehydrator sheets. Make sure the kale does not touch each other. Set the dehydrator at 130° F (50° C) for about 10-12 hours or overnight.
Test the chips after about 6 hours for crispiness. Keep in the dehydrator until they are nice and crispy. Time will depend on the humidity in your area.
Cool completely and store it in an airtight container. Depending on your humidity, they will last a week if you don’t eat them up on the first day or two!

Video

Notes

Expert Tips

Dry your kale really well—any moisture = soggy chips.
Don’t overcrowd your dehydrator or baking sheet. The chips need space to crisp up.
Store in an airtight container with a paper towel to absorb extra moisture.
For extra spice, add more cayenne or even smoked paprika to the sauce.
Test for doneness early—you don’t want bitter, burnt kale.
The cheese sauce can be used for mac and cheese, as a sauce over broccoli, as a dip, etc.
If you don’t have a dehydrator, you can use an oven. Place the kale on a baking tray and bake at 275° F( 135° C) for about 25 minutes – flipping over halfway through.

Nutrition